I would not call this a master recipe, but it absolutely vanishes at our annual New Orleans themed open house. It's from the Commander's Palace cookbook written by Chef Jamie Shannon before his death.
Commander's Palace Spicy Pecans
Preheat to 325.
1.5T kosher salt
1/2 lb pecan halves
Melt butter in medium sized sauce pan. Add honey, salt, cayenne and bring to boil; hold at boil for one minute. Remove from heat.
Add pecans to the mixture and stir to coat well.
Spread coated pecans, in a single layer, on a large baking sheet. Bake for 15 to 20 minutes, stirring every 5 minutes.
Remove and cool. We stir them frequently, while cooling, to avoid a "pecan brick".
You can cut the cayenne in half for the less adventurous and they're still wonderful.